Butternut Squash Soup
Easy and delicious vegan butternut squash soup recipe!
Servings: 6
Ingredients
- ½ of a medium white onion chopped
- 1 tablespoon of oil olive oil or coco oil
- 1 medium butternut squash peeled and cubed
- 4 carrots peeled and chopped
- 3 sticks of celery chopped
- 4 cups of vegetable broth
- 4 cloves of garlic minced
- 1-2 teaspoons of ginger grated, depending on preference
- 1 teaspoon of dried sage
- S&P to taste
- Optional: 1 cup of milk any kind
- For serving: sauteed kale
Instructions
- In a large pot, saute the onion in the oil for 5 minutes. Add in the garlic and saute for an additional minute.
- Add in all of the remaining ingredients minus the milk and simmer for 30 minutes or until the squash and carrots are tender. Let cool slightly.
- Add in the milk to the pot.
- Sectioning the soup out, pour about half of it into a food processor or blender and process until creamy smooth. This might take a couple minutes.
- Add additional S&P if needed.
- Top with sauteed kale and ENJOY!!!
- This soup is best served very warm.
